Method:

1. Wash the chicken with cold water and cut into 3/4-inch (2-cm) pieces.

2. Pour the oil into a large skillet and place over medium heat. When the oil is heated, add the garlic, ginger and onion. Sauté until the onion is golden brown, stirring frequently, about 7 minutes.

3. Add the cumin seeds. Open the cardamoms and add the seeds and the pods. Stir to combine. Reduce the heat to medium-low. Add the tomato and cover the skillet. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.

5. Add the chicken. Stir to combine and increase the heat to medium. Cook uncovered until there are no signs of pink when you insert a knife though the chicken, stirring occasionally, about 10 minutes.

6. Remove the cardamom pods and discard. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

Everyone in the family enjoys a good pot of fiery hot and spice-laden curry; as the smell and aroma of Indian curry wafting out of the kitchen, we knew that lunch and dinner would be excellent. I also love Indian flat breads, such as naan and roti canai. My father would always pack a slice or two of sweet roti canai for me as a snack or late night supper. Indian food was a staple in our family, and Indian food is also the ultimate favorite for Mr. Rasa Malaysia.

Even though I grew up with Indian food and surrounded by people who love it, I am not an experienced cook when it comes to Indian cuisine. I will be very honest, I still get fennel seeds and cumin seeds mixed up sometimes as they look so similar (in my eyes). So when Shubhra Ramineni, the author of Entice with Spice contacted me, I was excited to check out the cookbook.

This Cardamom Chicken or Masala Murgh picture and recipe caught my eyes when I read through the book. This is the kind of chicken my parents and I would order at our favorite nasi kandar restaurant in Penang: bright red-orange chicken cooked to tender perfection in a blend of spices. I can almost smell the aroma and savor the flavor of the cardamom chicken from the picture, and I have no doubt that it is tantalizing in taste.

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This is a great recommendation. We do get really good Indian food here, don’t we? I was told by friends who are expats from Northern India though that most Indian food here are from the Southern region. Apparently, Northern Indian food isn’t really all that spicy like those we are used to. Anyhoo, Indian cuisine really interests and intrigues me.

@Angela Tellone Hatch, you must try some other dish. There are so many. Different region has different taste. I used to think that way too. Now I can’t get enough of Indian food. Thanks to my co-worker’s wife. She always sent in interesting dish.

This turned out well. It was a little spicier than we expected, but went great with the naan! I wasn’t able to find fresh/green cardamom, so had to use dried cardamom and just puncture open to get the seeds out. Also, instead of chicken breast, used thigh and marinated with cooking wine and corn starch. This is something I plan to make again and try with fresh cardamom next time.

Not bad, tried this with boiled basmati rice. A little bland for my taste, my wife is from Penang, Malaysia so I’m used to big flavour not the westernised version. It was at its best when I got some cardamom on the spoon.

Going to try again tomorrow but instead I will pound the garlic, ginger, cardamom and cumin in a pestle and mortar to see if I can get a little more punch.